Chicken Chasni


For 1 Continued...
1 chicken breast 50 gm mango chutney
1 tbspn oil 50 gm tomato ketchup
125 gm onion (prepared weight) ¼ tspn dried mint
¼ tspn turmeric 5 ml lemon juice
¼ tspn chilli powder 100 ml single cream
salt to taste  



  1. Heat the oil in a pan over a medium heat.
  2. Add the onions and fry until golden brown, but not burned.
  3. Stir in the turmeric, chilli powder and salt.
  4. Add the chicken and fry, stirring, for 10 min, adding water as needed to prevent drying out.
  5. Stir in the mango chutney, tomato ketchup, mint and lemon juice.
  6. Simmer, stirring occasionally, for 10 min until the chicken is cooked, adding water as needed to prevent drying out.
  7. Turn the heat to low and gradually stir in the cream and continue to cook for 2 min.


  1. Serve with rice and optionally garnished with a drizzle of cream and a little lemon juice.


This recipe has been adapted for one person from the Ashoka restaurant in Scotland where it allegedly out sells Chicken Tikka Masala by a factor of 10:1. It was apparently developed for patrons that preferred Chinese food and is a fusion between Indian and Chinese. Coconut milk can be used as an alternative to cream or a mixture of both.
The preparation stage
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The finished meal